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October 15, 2009



I have gorged on sweets the entire week as Diwali is just two days away, and gift exchange fever has started in earnest, all well wishers have been visiting my home, so it always helps to have some good homemade snacks ready, like this date fall cake I baked earlier assuming that everyone else has also stuffed themselves with sweets to the point taht even they can't have a gulab jamun more!:), I am craving something saltish and am sure so are you, let's make this awesome gujrati classic!!

Before I START let me tell you that the recipe below is by far the most fool proof, tried and tested recipe with amazing results, my ma-in-law who hails from Gujarat itself has been making dhokla with the exact same recipe for close to 50 yrs, and friends and family specially request for it all the time, yes during Diwali it is a must have on the menu, as some family members come just to eat the dhokla made by her, and use Diwali as an excuse!!

  • Gramflour (besan)-1 cup

  • Semolina (suji)-1/2 cup

  • Sour curd-1/2 cup

  • Ginger-1' piece

  • Garlic-5 clove

  • Green chilli-2

  • Soda-bi-carb-a pinch

  • Eno fruit salt-5 gms/1 satchet

  • Turmeric-1/4 tsp

  • Salt to taste

  • for tempering-Curry leaves-a few

  • Mustard seeds-1/2 tsp

  • Green chillis (deseeded and sliced)-2

  • Oil-1 tbsp

  • Asafoetida (hing)- a pinch

  • Sugar-1 tsp

  • dash of lemon juice

Combine gramflour and semolina together in a large bowl, add the curd and enough water to form into a thick, pancake like batter.In a coffee grinder, add ginger+garlic+green chillies, grind with as little water as possible, add to the gramflour mixture, add salt and turmeric powder, lastly add the soda and mix well.On the other hand keep a large vessel filled with water on the stove, heat till boiling, place a perforated tray on top.Take a thali/tray and grease it well, put on top of the perforated tray with the water simmering below, keep another large plate ready to cover the thali tightly, thus steaming the dhokla thali effectively.Just before pouring batter into thali, beat in the eno fruit salt, do not keep batter after this, it should be steamed immediately.Cover and steam for 20 minutes.Cool and cut into squares before tempering.


To prepare the tempering(tadka)-Heat oil, add all the other ingredients till seeds crackle, turn off flame, add 2 tbsp water, relight stove and cook for 1 minute till syrupy, pour on top of dhokla, let the dholka soak in the syrup, serve.



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Sunshinemom October 15, 2009 at 10:46 PM  

Yummmmm..... I could do with a bite:)

Suma Gandlur October 16, 2009 at 4:20 AM  

Very tempting.
Happy diwali to you guys.

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